1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cardamom, and salt.
3. In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fill the cupcake liners about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Let the cupcakes cool completely before frosting.
8. For the frosting, beat the vegan butter until creamy, then gradually add the powdered sugar and rose water until smooth.
9. Frost the cooled cupcakes with the rose frosting and decorate with edible rose petals.

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